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3/4

Although this tasted OK, it was a bland dissappointment. It seemed like it needed something to perk it up. I think I might try it again using the other suggestions of more lemon, wine and more cheese. I needed double the cooping water to keep it moist. It took me longer than the stated 45 minutes. I could have fixed a pizza in less time and would have enjoyed it more.

A Cook
from Fallston, MD
/ 02.25.2005

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this wasn't bad, but it just wasn't good enough to justify the time spent prepping.

A Cook
/ 02.09.2004

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My family loved this recipe. I found that I needed twice as much of the pasta water to keep the dish moist. This recipe is going into my permanent collection of recipes for regular rotation!

A Cook
from New York City, NY
/ 01.27.2004

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It is delicious, and i would make it anytime for my family. I made it for Christmas, and they bugged me until i made it again this year.

A Cook
from Pittsburgh, PA
/ 01.22.2004

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This dish was very tasty...1.5 lbs. seems like a ridiculous amount of mushrooms, but it gives the dish a really earthy mushroom-y flavour and is a definite must-make if you love mushrooms. I can imagine it'd be even tastier with a bit more in the way of fresh herbs, or maybe combining the creminis with some baby bellas. All in all, it was pretty good and I'd definitely have it again.

Holly
from Chicago, IL
/ 01.19.2004

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I thought this very good and easy. I used a mixture of cremini, shitake and portabello mushrooms. It was a good Sunday night dinner.

A Cook
from Columbus, OH
/ 01.13.2004

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I like this recipe because it's easy. I used regular white mushrooms because I couldn't find cremini mushrooms at the store...go figure, I live 15 miles away from Kennett Square, PA (mushroom capital of the world). At the end, instead of adding pasta water to moisten pasta, I added more lemon juice, white wine, and olive oil. I thought it needed a little sprucing up. It wasn't the best thing I've ever made, but I will make it again.